CN103340256A - Compound tea and preparation method thereof - Google Patents
Compound tea and preparation method thereof Download PDFInfo
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- CN103340256A CN103340256A CN2013103066453A CN201310306645A CN103340256A CN 103340256 A CN103340256 A CN 103340256A CN 2013103066453 A CN2013103066453 A CN 2013103066453A CN 201310306645 A CN201310306645 A CN 201310306645A CN 103340256 A CN103340256 A CN 103340256A
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Abstract
The invention relates to the technical field of beverages and in particular relates to compound tea and a preparation method thereof. The preparation method comprises a step of adding a salvia miltiorrhiza extract and a medlar extract in a black tea fermentation step and/or a drying step, wherein the preparation of black tea comprises the sub-steps of withering, pan-frying, rolling, fermentation and drying. According to the preparation method of the compound tea, the salvia miltiorrhiza extract and the medlar extract are added in the black tea fermentation or drying step, so that the effective components, the appearance and the taste of black tea are retained to the maximum extent, and the effects of salvia miltiorrhiza, medlar and black tea are organically integrated; therefore, the novel compound tea with the effects of the salvia miltiorrhiza, the medlar and the black tea is obtained.
Description
Technical field
The present invention relates to technical field of beverage, in particular to a kind of compound tea and preparation method thereof.
Background technology
The red sage root, having invigorates blood circulation loose to become silted up, detumescence hemostasis, anti-inflammatory analgetic, menstruction regulating and pain relieving, coronary artery dilator, improve the myocardial ischemia situation, effect such as with all worries set aside, hypoglycemic and antibiotic brings high blood pressure down, calms the nerves; In addition, modern medicine experiment showed, that the red sage root also has the function of anti-platelet aggregation, reduction blood viscosity and the inside and outside blood coagulation system of adjusting, is the natural traditional Chinese medicine that a kind of safety is treated cardiovascular disease again reliably.
Matrimony vine is good at making eye bright, and can improve immunity of organisms; have tonifying Qi strong smart, nourishing liver and kidney, anti-ageing, only quench one's thirst, warm up health, antineoplastic effect, bring high blood pressure down in addition, the effect of blood fat and blood sugar, can prevent atherosclerotic; the protection liver resists fatty liver, promotes liver cell regeneration.With matrimony vine soakedly can be used for the treatment of that the deficiency of liver-yin and kidney-yin, dizziness are dazzle the eyes, blurring of vision, disease such as complexion is dark yellow, beard and hair is withered and yellow, soreness and weakness of waist and knees, deficiency of Yin labor are coughed, the old man quenches one's thirst.
Black tea, the tea product of often drinking as people, be subjected to liking of the people of the world, and this is not only because its mouthfeel is excellent, and especially because black tea has following ten large effects: stomach, anticancer, vasodilator are protected in disappear tired, replenishing body fluid and clearing away heat pathogen, inducing diuresis to reduce edema, anti-inflammation and sterilization, detoxifcation, strong bone, anti-ageing, the nourishing the stomach of refreshing oneself.
But, in the process of black tea preparation, thereby which kind of selects opportunity red sage root extract and fructus lycii extracted solution are joined the compound tea beverage that obtains a kind of three's of effectively integrating effect in the black tea, also there is not relevant research at present.
Summary of the invention
The preparation method and the compound tea that the purpose of this invention is to provide a kind of compound tea are to address the above problem.
The invention provides a kind of preparation method of compound tea: fermentation step and/or drying steps at preparation black tea add red sage root extract and fructus lycii extracted solution; Wherein, described preparation black tea comprise wither, fried green, knead, fermentation and drying steps.
The present invention also provides a kind of compound Danshen Root tea, and described compound Danshen Root tea is to adopt the preparation method of above-mentioned compound tea to prepare.
The preparation method of compound tea provided by the invention, red sage root extract and fructus lycii extracted solution are added at fermentation or the drying steps of preparation black tea, the active ingredient, outward appearance and the mouthfeel that had both kept black tea to greatest extent, effect organic combination with the red sage root, matrimony vine and black tea three gets up again, has obtained a kind of novel compound tea that merges the red sage root, matrimony vine and black tea three effect.
Description of drawings
Fig. 1 shows the glucose calibration curve in the embodiment of the invention 4.
The specific embodiment
Below by specific embodiment the present invention is described in further detail.
Used material, reagent etc. if no special instructions, all can obtain from commercial channels among the following embodiment.
Embodiment 1: the preparation of red sage root extract and fructus lycii extracted solution
1, the preparation of red sage root extract
The method that the employing alcohol extracting method prepares red sage root extract is as follows:
Take by weighing the 50g water content and be not higher than 9% the red sage root, 95% alcohol reflux that adds 400g extracted 1 hour; Reclaim ethanol then, 95% alcohol reflux that adds 250g again extracted 1 hour; Be concentrated into 1g/mL after the filtration, namely get red sage root extract.
2, the preparation of fructus lycii extracted solution
The method that the employing water extraction prepares fructus lycii extracted solution is as follows:
Take by weighing the 50g water content and be not higher than 9% matrimony vine, add 600g water logging bubble 20min, decoct 20min then; Be concentrated into 1g/mL after the filtration, namely get fructus lycii extracted solution.
Embodiment 2: the preparation of black tea
Preparation black tea carries out according to following steps:
1, withers
Choose the tender tealeaves that blade is full in the bright leaf, the leaf look vivid, based on a bud one leaf or a bud two leaves, it is evenly spread out, the about 10cm of thickness is positioned in 35 ℃ of insulating boxs and weighs behind the processing 22h, obtains the tealeaves of handling through withering; The blade dehydration of the tealeaves that obtains is more obvious, and gloss is dark green, and the blade edge place occurs shrivelled, and grass smell is denseer.
2, fried green
To be placed on the fried green dish through the above-mentioned tealeaves that withers after handling, the fried green dish is placed on the Temperature controlled heater, the control temperature is carried out fried green at 70-90 ℃ and is handled; Constantly roll tealeaves with handspring in the processing procedure; The blade dehydration of gained tealeaves is obvious after the fried green, and gloss is dark green, and part is kermesinus, and it is big that shrivelled part obviously becomes, and it is light that grass smell changes, and has flowers and fruits slightly to fragrance spread out.
3, knead
Tealeaves after above-mentioned fried green is handled is placed in the sieve, kneads operation by hand, kneaded about 1 hour according to the endless form of " add kneadding-loose kneadding-add kneadding "; Knead in the process because clasmatosis, tea juice overflows, and makes the tealeaves surface become comparatively moistening, and gives out stronger tea smell, and gained tea bar is tightlier tied, and part tea bar reddens, and most of tea grounds also sieves in this link and goes.
4, fermentation
To be that 22 ℃-28 ℃, relative humidity were handled 3 hours at the condition bottom fermentation of 90%-95% in temperature through above-mentioned tealeaves after kneading processing; Gained tealeaves surface is more moistening, and tea smell is more strong, and tealeaves reddens slightly.
5, drying
To place 135 ℃ of dryings of insulating box for gained tealeaves after above-mentioned fermentation process, and stop when tealeaves color burn and tealeaves are comparatively dry, the time is about 1 hour; And then 100 ℃ of dryings, fade to rufous or dark-brown and tealeaves up to tealeaves and stop during bone dry, the time is about two hours.
Embodiment 3: the preliminary of interpolation opportunity of red sage root extract and fructus lycii extracted solution determined
Following each group test all adopts embodiment 1 described method to prepare red sage root extract and fructus lycii extracted solution, uses embodiment 2 described methods to prepare black tea simultaneously.
Tealeaves through withering after handling is divided into 4 groups, every group of 60g; Design following 4 groups of tests:
The 1st group: blank group, do not add red sage root extract and fructus lycii extracted solution;
The 2nd group: kneading step interpolation red sage root extract and fructus lycii extracted solution, and the weight ratio of the gross weight of the raw material red sage root that uses and matrimony vine and the tealeaves after the processing of withering is 1:4;
The 3rd group: add red sage root extract and fructus lycii extracted solution at fermentation step, and the weight ratio of the gross weight of the raw material red sage root that uses and matrimony vine and the tealeaves after the processing of withering is 1:4;
The 4th group: add red sage root extract and fructus lycii extracted solution at drying steps, and the weight ratio of the gross weight of the raw material red sage root that uses and matrimony vine and the tealeaves after the processing of withering is 1:4.
Treat above-mentioned respectively organize tealeaves and complete after, every group of test picked at random be no less than 10 taste and smells all the normal healthy adult sample tea, overall merit is carried out in color and these four aspects of taste from its color and luster, smell, after brewing, the results are shown in Table 1.
Table 1
| Group number | Net weight/g | Color and luster | Smell | Color after brewing | |
| 1 | 29.9 | Reddish brown (little green) | Delicate fragrance | Little red | General tea flavour |
| 2 | 28.5 | Dark red palm fibre | Feuille | Little red dark than 1 | Little sweet |
| 3 | 29.7 | Reddish brown | Feuille is dense than 2 | Brick red | The little Hui Tian of bitter |
| 4 | 30.4 | Reddish brown | Feuille is light than 2 | Brick red is dark than 3 | Bitter |
As shown in Table 1: the 2nd group is to add red sage root extract and fructus lycii extracted solution kneading step, the finished product black tea that this group obtains little sweet after brewing, color and luster is rubescent slightly, than the 1st group slightly dark, Q factor slightly is inferior to 3,4 groups; The 3rd group of mouthfeel of adding red sage root extract and fructus lycii extracted solution at fermentation step is pure and mild, slightly bitter Hui Tian, and color and luster is rubescent.The 4th group of product that add red sage root extract and fructus lycii extracted solution at drying steps are mutually better, and mouthfeel is deep, and color is dark for more former groups.The overall merit The above results, with the idea of adding red sage root extract and fructus lycii extracted solution in the process of kneading negate.
Embodiment 4: further the determining and the optimization of addition manner of interpolation opportunity of red sage root extract and fructus lycii extracted solution
Following each group test all adopts embodiment 1 described method to prepare red sage root extract and fructus lycii extracted solution, uses embodiment 2 described methods to prepare black tea simultaneously.
Tealeaves through withering after handling is divided into 5 groups, every group of 60g; Design following 5 groups of tests, the raw material red sage root that uses in every group of test and the gross weight of matrimony vine are 1:4 with weight ratio through the tealeaves after handling that withers;
The 5th group: the mixed liquor of disposable adding red sage root extract and fructus lycii extracted solution when fermentation step begins;
The 6th group: disposable red sage root extract and the fructus lycii extracted solution of adding respectively when fermentation step begins;
The 7th group: all add red sage root extract and fructus lycii extracted solution at twice respectively at fermentation step, when fermentation step begins, add for the first time, add after 1.5 hours in fermentation for the second time;
The 8th group: disposable red sage root extract and the fructus lycii extracted solution of adding respectively when drying steps begins;
The 9th group: all add red sage root extract and fructus lycii extracted solution at twice respectively at drying steps, when drying steps begins, add for the first time, after dry 1.5 hours, add for the second time.
1, tanshinone II
ADetermination on content
Active ingredient in the red sage root extract is the tanshinone II
A, we are by measuring tanshinone II in the black tea finished product
AContent assess interpolation opportunity and the mode of red sage root extract.
Described tanshinone II
AContent assaying method as follows:
Instrument:
U.S. WATERS Ultra Performance Liquid Chromatography (UPLC) ACCURICY system comprises binary super-pressure solvent system, auto injection constant temperature sample management device, PDAD, Empower2 chromatographic work station.
Reagent:
Second eyeball (chromatographically pure, U.S. Fisher company), formic acid (analyze pure, Beijing Chemical Plant); Chromatogram water: Wahaha pure water (commercially available bottled); The tanshinone II
A(tanshinone II A) is available from Nat'l Pharmaceutical ﹠ Biological Products Control Institute.
Method:
The need testing solution preparation: 5～9 groups every group tealeaves 1g of difference weighing, add 20mL70% methyl alcohol, close plug claims to decide weight, filter, ultrasonic extractions 60min, after the cooling again title decide weight, add 70% methyl alcohol and supply and subtract weight loss, shake up, filter with 0.22 μ m miillpore filter, standby.
Reference substance solution preparation: get the tanshinone II
AReference substance is an amount of, and is ultrasonic and be settled to 20mL with 70% methyl alcohol dissolving, with the filtration of 0.22 μ m miillpore filter, standby.
Elution requirement: be the phase that flows with acetonitrile-0.3% aqueous formic acid, flow velocity 0.3mL/min carries out gradient elution, 40 ℃ of column temperatures, and the detection wavelength is 280nm.
Tanshinone II in the 5th～9 group of tealeaves that records
AContent results such as table 2.
Table 2
As shown in Table 2: tanshinone II in the 8th group and the 9th group
AContent be higher than the 5th group, the 6th group and the 7th group, illustrate at drying steps and add red sage root extract than the absorption amount retained height that adds at fermentation step; This may be because through after the high temperature drying, the absorbability of liquid is strengthened cause.Tanshinone II in the 9th group
AContent be higher than the 8th group, illustrate in the drying steps gradation and add red sage root extract than the absorption amount retained height of disposable interpolation; Tanshinone II in the 5th group, the 6th group and the 7th group
AContent be more or less the same, illustrate that still to be in the disposable interpolation of fermentation step that red sage root extract is added in gradation little to the absorption amount retained influence of red sage root extract.
Conclusion: to the tanshinone II
AContent detection result show that the absorption amount retained when drying steps adds red sage root extract will be higher than at fermentation step adds; When drying steps added, the effect that gradation is added was better than disposable interpolation; When fermentation step added, the effect difference of gradation interpolation and disposable interpolation was little.
2, measurement of the polysaccharide content
Described measurement of the polysaccharide content method is as follows:
Instrument:
Ultraviolet-uisible spectrophotometer (the Uvmini-1240 type, SHIMADZU), electronic balance EL140.
Reagent:
The concentrated sulfuric acid (analyzing pure), phenol (analyzing pure), glucose standard items (National Institute for Food and Drugs Control).
Method:
Standard solution preparation: take by weighing 105 ℃ of DEXTROSE ANHYDROUS reference substance 100mg that are dried to constant weight, place the 100mL volumetric flask fully to dissolve, making concentration is the glucose standard liquid of 1.00mg/mL.
Anthrone-sulfuric acid solution preparation (facing the time spent preparation): take by weighing anthrone 0.33g, place the brown volumetric flask of 100mL, with concentrated sulfuric acid dissolution and be diluted to 100mL, shake up.
The selection of maximum absorption wavelength: pipette glucose standard liquid 3mL in the 25mL volumetric flask thin up to 25mL, shake up, get the test tube that 1mL places the band plug, add anthrone-sulfuric acid solution 4mL, shake up, put and heat 10min in the boiling water bath, take out, put immediately and cool off 10min in the frozen water, take out the back and use ultraviolet-uisible spectrophotometer at the 500-750nm sweep measuring.Scanning result shows: the glucose standard liquid has absorption maximum at the 601nm place, so this experimental selection 601nm is for measuring wavelength.
The drafting of calibration curve: get glucose standard liquid 1mL, 2mL, 3mL, 4mL and the 5mL of 1.00mg/mL respectively, place the 25mL volumetric flask respectively, thin up shakes up to 25mL; Get the test tube that above-mentioned five kinds of glucose solution 1mL place the band plug more respectively, add anthrone-sulfuric acid solution 4mL, shake up, put and heat 10min in the boiling water bath, take out, put immediately and cool off 10min in the frozen water, taking out the back and measure absorbance in 601nm wavelength place in ultraviolet-uisible spectrophotometer, is ordinate with the absorbance, and the concentration of glucose standard items is abscissa, do calibration curve, try to achieve regression equation.
Table 3: glucose standard curve determination initial data
| Concentration C (mg/ml) | 0.04 | 0.08 | 0.12 | 0.16 | 0.20 |
| Absorbance A (ABS) | 0.328 | 0.673 | 1.018 | 1.362 | 1.703 |
The regression equation of calibration curve be Y=8.6188X-0.0164(wherein Y be absorbance, X is concentration of glucose), R=0.9998, as seen from Figure 1, the glucose standard items are good linear relationship in the 0-0.2mg/mL scope.
Prepare for sample: take by weighing the 1st group, the 5th group to the 9th group tealeaves 1.0g respectively, put in the 250mL round-bottomed flask, add 95% ethanol 100mL, 90 ℃ of control reaction temperatures, hot reflux was extracted 2 hours, while hot suction filtration; Filter residue and filter paper are put in the 250mL round-bottomed flask, adding distil water 100mL, 90 ℃ of control reaction temperatures, hot reflux was extracted 2 hours, suction filtration, filtrate places the 100mL volumetric flask, adding distil water is diluted to 100mL, shakes up, and pipettes 10mL and places the 100mL volumetric flask, adding distil water is diluted to 100mL, shake up, pipette the test tube that 1mL places the band plug, add anthrone-sulfuric acid solution 4mL, shake up, put and heat 10min in the boiling water bath, take out, put immediately and cool off 10min in the frozen water, take out the back and in ultraviolet-uisible spectrophotometer, measure absorbance in 601nm wavelength place, by the polyoses content in the equation of linear regression calculating test sample.
What record respectively organizes polyoses content result such as table 4 in the tealeaves.
Table 4
| Test group | Absorbance (ABS) | Polyoses content (mg/mL) |
| 1 | 0.370 | 0.0448 |
| 5 | 0.072 | 0.0097 |
| 6 | 0.682 | 0.0810 |
| 7 | 0.512 | 0.0768 |
| 8 | 0.720 | 0.0872 |
| 9 | 0.708 | 0.0851 |
Polysaccharide component in the made black tea finished product comprises in the tealeaves contained LBP-X in the contained tea polysaccharide and matrimony vine.As shown in Table 4: except the 5th group, the polyoses content of all the other groups all is higher than the 1st group, this may be because the 5th group is pre-mixed red sage root extract and is in the same place with fructus lycii extracted solution, produced a certain amount of flocculent deposit, thereby cause the polysaccharide composition to lose or loss, so red sage root extract and fructus lycii extracted solution take the mode of separately interpolation better; The data of the 8th group and the 9th group are compared with the data of the 6th group and the 7th group, find that the polyoses content that adds in the black tea of fructus lycii extracted solution at drying steps is higher; Simultaneously, the 9th group of polyoses content than the 8th group is low, and the 7th group of polyoses content than the 6th group is low, illustrates that the disposable interpolation of fructus lycii extracted solution is better.
Conclusion: red sage root extract and fructus lycii extracted solution take the mode of separately interpolation better; Drying steps adds fructus lycii extracted solution and adds better than fermentation step; The disposable interpolation of fructus lycii extracted solution is better.
3, the mensuration of theaflavin and congo red cellulose content
The assay method of described theaflavin and congo red cellulose content is as follows:
Instrument:
Ultraviolet-uisible spectrophotometer (Uvmini-1240, SHIMADZU), electronic balance EL140.
Reagent:
Ethyl acetate (analyzing pure), 95% ethanol (analyzing pure), 2.5% sodium acid carbonate (analyzing pure) must now be joined, saturated oxalic acid solution (dissolving 10.2g in the 100mL water 20 ℃ the time).
Method:
Utilize theaflavin (TF), congo red element (TR) and theabrownin (TB) can be dissolved in different organic solvents or solution is realized separating of three, this three class material has absorption at wavelength 380nm place.Theaflavin and congo red element all can be dissolved in hot water, can extract theaflavin and part congo red element (S I type) with ethyl acetate from millet paste, and a part of congo red element (S II type) is stayed aqueous phase, uses NaHCO
3Absorbance drop-out value before and after handling is to be caused by removing of congo red element, can calculate the content of congo red element during ester mutually accordingly, and the congo red element of aqueous phase becomes free acid by oxalic acidization and measured.
Preparation for test agent liquid: take by weighing each 3.0g of tealeaves of the 1st group, the 5th group to the 9th group respectively, place the 250mL conical flask respectively and add boiling water 125mL, extract 10min in boiling water bath, stir 2-3 time, lixiviate finishes, and suction filtration is cooled to room temperature while hot.
Draw above-mentioned for test agent liquid 25mL in the 100mL separatory funnel, add ethyl acetate 25mL, jolting 5min, leave standstill treat layering after, ethyl acetate layer (upper strata) and water layer (lower floor) are placed triangular flask respectively, the bottle stopper plug is good standby.
Draw acetic acid ethyl acetate extract 2mL, add 95% ethanol and be settled to 25mL, get a liquid (TFs+TRS I).
Draw ethyl acetate 15mL, add 2.5%NaHCO
3Solution 15mL, rapid strong vibration 30s in separatory funnel behind the standing demix, discards and contains NaHCO
3Water layer, draw ethyl acetate upper strata liquid 4mL, be settled to 25mL with 95% ethanol, get c liquid (TFs).
Draw the water layer liquid 2mL of extraction, put into the 25mL volumetric flask and add 2mL saturated oxalic acid solution and 6mL water, be settled to 25mL with 95% ethanol, get d liquid (TRS II+TBS).
Draw 25mL respectively and put into the 100mL separatory funnel for test agent liquid and 25mL n-butanol, jolting 3min, treat after the layering water layer (lower floor) to be put in the triangular flask, water intaking layer liquid 2mL is in the 25mL volumetric flask, add 2mL saturated oxalic acid solution and 6mL distilled water, be settled to 25mL with 95% ethanol again, get b liquid (TBS).
Use the 1cm cuvette, do blank reference with 95% ethanol, measure each solution absorbency value A at 380nm wavelength place respectively.
The result calculates: theaflavin (%)=Ac * 2.25/m * 100%
Congo red element (%)=(2Aa+2Ad-Ac-2Ab) * 7.06/m * 100%
In the formula: m: for test agent liquid quality (g);
Aa: the absorbance of solution a;
Ab: the absorbance of solution b;
Ac: the absorbance of solution c;
Ad: the absorbance of solution d;
2.25 and 7.06: be the conversion coefficient under equal operating condition.
What record respectively organizes theaflavin in the tealeaves and content results such as the table 5 of congo red element.
Table 5
| Test group | Aa | Ad | Ac | Ab | Theaflavin % | The plain % of congo red |
| 1 | 0.065 | 1.011 | 0.086 | 0.471 | 6.45 | 38.87 |
| 5 | 0.098 | 0.503 | 0.077 | 0.325 | 7.78 | 35.77 |
| 6 | 0.106 | 0.514 | 0.152 | 0.300 | 6.87 | 36.52 |
| 7 | 0.148 | 0.639 | 0.261 | 0.379 | 7.10 | 35.24 |
| 8 | 0.120 | 0.653 | 0.214 | 0.344 | 6.75 | 37.59 |
| 9 | 0.142 | 0.519 | 0.235 | 0.303 | 7.04 | 37.13 |
As shown in Table 5: compare with the 1st group, the theaflavin of 5-9 group is compared with the 1st group with the congo red cellulose content and is changed not quite, within the acceptable range, explanation the preparation fermentation step of black tea and drying steps add red sage root extract and fructus lycii extracted solution to black tea in the variable effect of theaflavin and congo red cellulose content little, the quality that influences black tea that can be not too much; Simultaneously, compare with the 7th group with the 6th group with the 9th group for the 8th group, the content of theaflavin and congo red element is all more near the 1st group, illustrates at drying steps to add red sage root extract and fructus lycii extracted solution is better than adding at fermentation step, influences littler to the fermentation of black tea itself.
Conclusion: the attenuation degree of black tea concerns the quality of tea leaf quality, when adding red sage root extract and fructus lycii extracted solution, must guarantee can not cause big influence to black tea quality; Experimental result shows, though add red sage root extract and fructus lycii extracted solution at fermentation step or drying steps the fermentation of black tea there is to a certain degree influence, but within the acceptable range, simultaneously, add the quality that red sage root extract and fructus lycii extracted solution more are conducive to guarantee black tea at drying steps.
Comprehensive The above results, take all factors into consideration the factor such as tea perfume (or spice), mouthfeel of finished product black tea, through repeated tests, the preparation method of the compound Danshen Root tea that optimizes is: red sage root extract and fructus lycii extracted solution separately add, and at the disposable interpolation red sage root extract of fermentation step and fructus lycii extracted solution;
The preparation method of suboptimum is: red sage root extract and fructus lycii extracted solution separately add, and add the red sage root extract of half amount and whole fructus lycii extracted solutions at fermentation step, add the red sage root extract of second half amount again at drying steps mid point consuming time;
Excellent again preparation method is: red sage root extract and fructus lycii extracted solution separately add, add the red sage root extract of half amount and the fructus lycii extracted solution of half at fermentation step, add the red sage root extract of second half amount and the fructus lycii extracted solution of second half amount again at drying steps mid point consuming time.
Optimum preparation method is: red sage root extract and fructus lycii extracted solution separately add, and when drying steps begins, add the red sage root extract of half amount and whole fructus lycii extracted solutions, add the red sage root extract of second half amount again at drying steps mid point consuming time.
The above is the preferred embodiments of the present invention only, is not limited to the present invention, and for a person skilled in the art, the present invention can have various changes and variation.Within the spirit and principles in the present invention all, any modification of doing, be equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. the preparation method of a compound tea is characterized in that, at fermentation step and/or drying steps adding red sage root extract and the fructus lycii extracted solution of preparation black tea; Wherein, described preparation black tea comprise wither, fried green, knead, fermentation and drying steps.
2. the preparation method of compound tea according to claim 1 is characterized in that, described red sage root extract adopts the alcohol extracting method preparation; Described fructus lycii extracted solution adopts the water extraction preparation.
3. the preparation method of compound tea according to claim 1 and 2 is characterized in that, described red sage root extract and fructus lycii extracted solution are to adopt the mode of separately adding to add.
4. the preparation method of compound tea according to claim 1 and 2 is characterized in that, the gradation in described drying steps of described red sage root extract is added.
5. the preparation method of compound tea according to claim 1 and 2 is characterized in that, described fructus lycii extracted solution is disposable interpolation in described drying steps.
6. the preparation method of compound tea according to claim 1 and 2 is characterized in that, red sage root extract and fructus lycii extracted solution separately add, and at the disposable interpolation red sage root extract of described fermentation step and fructus lycii extracted solution.
7. the preparation method of compound tea according to claim 1 and 2, it is characterized in that, red sage root extract and fructus lycii extracted solution separately add, add the red sage root extract of half amount and whole fructus lycii extracted solutions at described fermentation step, add the red sage root extract of second half amount at described drying steps mid point consuming time again.
8. the preparation method of compound tea according to claim 1 and 2, it is characterized in that, red sage root extract and fructus lycii extracted solution separately add, add the red sage root extract of half amount and the fructus lycii extracted solution of half amount at described fermentation step, add the red sage root extract of second half amount and the fructus lycii extracted solution of second half amount again at described drying steps mid point consuming time.
9. the preparation method of compound tea according to claim 1 and 2, it is characterized in that, red sage root extract and fructus lycii extracted solution separately add, when described drying steps begins, add the red sage root extract of half amount and whole fructus lycii extracted solutions, add the red sage root extract of second half amount at described drying steps mid point consuming time again.
10. a compound tea is characterized in that, each described method prepares among the described compound Danshen Root tea employing claim 1-9.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103583743A (en) * | 2013-11-29 | 2014-02-19 | 广西科技大学 | Functional black tea preparation method |
| CN104381492A (en) * | 2014-10-21 | 2015-03-04 | 邓昊 | Health-care black tea and preparation method thereof |
| CN108552336A (en) * | 2018-06-19 | 2018-09-21 | 思南梵众白茶开发经营有限公司 | A kind of production method of black tea |
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| CN116268138A (en) * | 2023-04-26 | 2023-06-23 | 四川轻化工大学 | Method for improving tea polysaccharide content in Tibetan tea |
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